Peanut-Braised Chicken Breasts prepare in an Asian-inspired gingery, a little hot peanut sauce served with a limey cabbage carrot salad.

Peanut-Braised Chicken Breasts over rice
Peanut-Braised Chicken Breasts

I am continuously trying to find methods to take boneless, skinless chicken breasts and make them less dull. I personally like dark meat, so including some taste is a must! Braising them in this gingery, a little hot peanut sauce suffices. The sauce doesn’t utilize much peanut butter, simply enough for taste. You can see more delicious chicken breast dishes here. For more peanut sauce dishes, attempt my Chicken Satay with Spicy Peanut Sauce, Spiralized Summer Season Roll Bowl with Hoisin Peanut Sauce, and Asian Peanut Noodles with Chicken.

Chicken Breasts braised in peanut sauce.

How to Prepare Peanut-Braised Chicken

  1. Season the chicken with salt and pepper and after that prepare for 5 minutes in a frying pan.
  2. Turn the chicken over and include the peanut sauce components.
  3. Deny the heat and let the chicken and sauce simmer for about 20 minutes up until the chicken is prepared through and the sauce is decreased.

What is peanut sauce made from?

This peanut sauce is so easy to make, made from the following components:

  • Natural Peanut butter
  • Sriracha
  • Ginger
  • Garlic

How to Serve Peanut Chicken

Slice the chicken and serve it over fluffy white rice, brown or veggie rice, quinoa with very finely sliced raw cabbage and carrots combined with a little lime juice. Spoon the sauce over whatever and leading it with cilantro. The rice takes in the delicious peanut sauce, and the salad with lime is a good compliment to the spicy peanut sauce.


  • You can include sliced up cucumber to the salad for another crispy, cooling vegetable.
  • Purchase a bag of coleslaw, which is simply pre-shredded cabbage and carrots, to conserve time.
  • Switch the peanut butter for nut-free butter like Wow Butter.
  • Serve over cauliflower rice for a low-carb choice.
  • You can keep the chicken with sauce, rice, and salad in different containers in the fridge for as much as 3 days.

Chicken Breasts braised in penut sauce.Chicken Breasts braised in peanut sauce.

More Braised Chicken Recipes You’ll Love:

Peanut-Braised Chicken Breasts

365 Cals 45 Protein 14 Carbohydrates 15 Fats

Preparation Time: 10 minutes

Prepare Time: 40 minutes

Overall Time: 50 minutes

Peanut-Braised Chicken Breasts prepare in an Asian-inspired gingery, a little hot peanut sauce served with a limey cabbage carrot salad.

  • 1/2 little red cabbage, shredded (about 4 1/2 cups)
  • 1 cup shredded carrots
  • 2 limes, cut in half
  • 2 tsp olive oil
  • 1 1/2 tsp kosher salt
  • 4 little natural boneless skinless chicken breasts, (about 6 oz each)
  • Pepper, to taste
  • 1 1/2 cups water
  • 1/4 cup peanut butter, natural no sugar included
  • 1 tablespoon Sriracha chili sauce, plus more for serving
  • 1 tablespoon grated ginger
  • 1 big garlic clove, grated
  • wild rice or vegetable rice, optional for serving
  • cilantro, optional for garnish
  • Mix the cabbage and carrots with the juice of 1 lime, 1 tsp olive oil, and 3/4 tsp salt. Taste and include the juice of as much as another half lime if you like. Let marinade while you make the chicken.

  • Season the chicken with the staying 3/4 tsp salt and pepper.

  • Heat a big nonstick frying pan over medium-high heat up until hot.

  • Include the staying 1 tsp oil and the chicken and cook up until the chicken is golden on one side, about 5 minutes.

  • Turn the chicken and include the water, peanut butter, Sriracha, ginger, and garlic.

  • Give a boil and utilize your spatula to assist liquify the peanut butter.

  • Decrease the heat and simmer, turning the chicken sometimes to baste it and stir the sauce around, up until the chicken is prepared through and the sauce has actually decreased, about 20 minutes, depending upon the size of your chicken breasts.

  • Let the chicken rest for 5 minutes then slice.

  • Juice the last lime half into the peanut sauce and stir so the sauce ravels once again.

  • Divide the veggies amongst 4 plates, leading each with sliced chicken, spoon the peanut sauce over, and serve with rice on the side.

  • Garnish with cilantro.

Calories: 365kcal, Carbohydrates: 14g, Protein: 45g, Fat: 15g, Hydrogenated Fat: 2.5g, Cholesterol: 124.5mg, Salt: 490mg, Fiber: 4.5g, Sugar: 6.5g

Blue Smart Points: 5

Green Smart Points: 7

Purple Smart Points: 5

Keywords: chicken breast dishes, peanut chicken